This easy pizza dough recipe is great for beginners and produces a soft, crispy pizza crust. Skip the pizza delivery today and make it yourself: you only need 6 basic ingredients to get started! And maybe you’ll never order pizza from a pizzeria again!
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Making pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s a breakdown of what to use in this homemade pizza crust recipe. The full printable recipe is below.
Yeast: The recipe uses yeast from the Turkish manufacturer PakMaya. But you can use your favorite and proven brand of yeast for cooking. It should be fast-dissolving yeast, it gives the best results.
Water: This pizza dough recipe was tested with different amounts of water. 320 ml. is the perfect amount. Use warm water to reduce the rising time of the dough, about 36-41 °C. Water whose temperature exceeds 52ºС kills yeast.
Flour: Use unbleached all-purpose flour in this recipe. Bleaching flour removes some protein, which affects how much water the flour absorbs.
Oil: A couple of tablespoons of extra virgin olive oil will add great flavor to the dough. Don’t forget to brush the dough with olive oil before adding the filling, so it doesn’t get soggy.
Salt: Adds the necessary flavor.
Sugar: 1 tablespoon of sugar increases the activity of the yeast and makes the dough soft, especially when combined with a little olive oil. By the way, you can view the recipe for pizza dough without using sugar at this link.
Cornmeal: Cornmeal is not in the dough, but it is used to dust the pizza pan. Corn flour gives the pizza crust additional flavor and crunch. Most of the pizzas you like have cornmeal on the bottom of the crust!
Pizza dough recipe with dry yeast
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Pizza dough with active dry yeast
Follow these simple instructions to get pizza dough like a pizzeria. The recipe makes enough for two 30 cm pizzas, and you can freeze one portion of the dough for later.
Ingredients
- Water – 320 ml., warm (38-43 °C)
- Dry yeast – 7 gr.
- Sugar – 1 tbsp. l.
- Olive oil – 2 tbsp. l. (30 ml.)
- Salt – 1 tsp.
- Flour – 450 gr.
- Corn flour – a small handful
Instructions
Mix the warm water, yeast, and sugar together in the bowl of your stand mixer fitted with the dough hook or paddle attachment.
Cover and let rest for 5 minutes.
Add olive oil, salt, and flour. Beat on low speed for 2 minutes. *If you don't have a stand mixer, just use a large bowl and mix the batter with a wooden spoon or rubber spatula.
Place the dough on a lightly floured surface. Knead the dough with lightly floured hands for 3–4 minutes. The dough should still be slightly soft after kneading. Poke it with your finger – if it bounces back slowly, your dough is ready to rise. If not, keep kneading.
Lightly oil a large bowl – just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Let the dough rise at room temperature for 60–90 minutes, or until it has doubled in size.
Form the dough: When the dough is ready, press it down to release air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half the dough for another time.) On a lightly floured work surface, using lightly floured hands or a rolling pin, gently flatten the dough into a disk. Place on the prepared baking sheet and, with lightly floured hands, stretch and flatten the disc into a 30-centimeter circle, about 1.5 centimeters thick. If the dough continues to shrink when you try to stretch it, stop what you're doing, cover it for 5–10 minutes, and then try again.
After forming the dough into a circle, lift the edge of the dough up to form a lip around the edges. Simply pinch the edges to create a rim.
Preheat the oven to 250 °C. Lightly grease a baking sheet or pizza pan with olive oil. But sprinkle with a handful of corn flour, which will add extra crunch and flavor to the crust.
So that the filling does not get soggy and does not spoil the crust of the pizza, lightly grease the top with olive oil.
Add your favorite toppings. (eg: red pizza sauce, bell pepper, cheese, and salami). Bake for 13–15 minutes, or until the crust is golden brown. Here you will find other pizza sauces.
Cut the hot pizza and serve immediately.
Bon appétit!
Notes
Freezing instructions: This recipe makes enough dough for two pizzas, for a total weight of just under 900 grams. Once the pizza dough has risen, and you divide it in half, you can freeze one of the balls of dough to make a pizza later. Or you can just freeze both dough balls separately. Lightly coat all sides of the dough ball with olive oil. Place the ball of dough in a separate ziplock bag and seal tightly, squeezing out all the air. You can freeze it for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When you are ready to make the pizza, remove the dough from the refrigerator and let it rest on the counter for 30 minutes.
Overnight/All Day Instructions: Prepare the dough before step 4, but let it rise for 8–12 hours in the refrigerator. (If the dough needs to be refrigerated longer, use colder water to make the dough, which will slow it down and give it more time.) The slow rise gives the pizza dough great flavor! When the dough is ready, proceed to step 5. If the dough has not doubled overnight, let it rest at room temperature for 30–45 minutes.
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Nutrition Information
Serving Size
2 pizzasAmount Per Serving Calories 251,3Total Fat 6,5gCarbohydrates 43,4gProtein 5,5g
If you like to cook dough dishes, check out other delicious recipes on our website, you will like: muffins with applesauce, muffins with zucchini, or muffins with bananas. Please share this recipe on social networks or leave a comment on the website.
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